Cornmeal-Blueberry Drop Scones

Cornmeal-blueberry drop scones are tender inside with a slight crunch from cornmeal, bursting with sweet blueberries and bright lime. Made with frozen blueberries for year-round baking, these easy scones require no kneading or shaping, just a simple stir-and-drop method.

Course Breakfast

Cuisine American

Keyword Cornmeal-Blueberry Drop Scones

Prep Time 25

Cook Time 12

Total Time 37

Servings scones

Calories 203kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate ingredient amounts.
mixing bowls To combine dry and wet ingredients separately before mixing.
baking sheet Holds the scones while they bake.
Zester Easily removes fine shreds of lime zest for flavor.
whisk For making the icing.

Ingredients

Scones:

cooking spray or parchment paper
1-1/2 cup all-purpose flour
2/3 cup yellow cornmeal
2 tbsps. granulated sugar
2 tbsps. tightly packed light brown sugar
1-1/2 tsps. baking powder
1/4 tsp. baking soda
1/2 tsp. table salt
1/3 cup cold butter cut into cubes
1/2 cup buttermilk
1 large egg
1-1/2 tsps. lime zest
1 cup frozen blueberries*
1 tsp. cornstarch

Icing:

3-4 tsps. fresh lime juice
1 cup confectioners' sugar
3 tbsps. chopped almonds, toasted

Instructions

Preheat the oven to 425°F. Coat a baking sheet with cooking spray or line it with parchment paper; set aside.
cooking spray
In a large bowl, combine the flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
1-1/2 cup all-purpose flour, 2/3 cup yellow cornmeal, 2 tbsps. granulated sugar, 2 tbsps. tightly packed light brown sugar, 1-1/2 tsps. baking powder, 1/4 tsp. baking soda, 1/2 tsp. table salt, 1/3 cup cold butter
Make a well in the center and add the buttermilk, egg, and lime zest. Using a fork, beat the egg and buttermilk together, then stir everything just until moistened—be careful not to overmix.
1/2 cup buttermilk, 1 large egg, 1-1/2 tsps. lime zest
Toss the frozen blueberries with cornstarch to coat, then add them to the dough. Stir gently, about 3 to 5 times, just until the berries are incorporated (do not overmix).
1 cup frozen blueberries*, 1 tsp. cornstarch
Using a large spoon, drop the dough into 12 mounds, leaving about 1 inch of space between them. Bake for 12 to 15 minutes, or until the tops are golden. Transfer immediately to a cooling rack.
For the icing, whisk enough lime juice into the confectioners' sugar in a small bowl until it reaches a drizzling consistency. Drizzle over the warm scones, then sprinkle with almonds. Serve warm.
3-4 tsps. fresh lime juice, 1 cup confectioners' sugar, 3 tbsps. chopped almonds, toasted

Video

Notes

Blueberries: *Leave blueberries in the freezer until ready to toss with cornstarch.

For optimal outcomes when making these cornmeal-blueberry drop scones, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition